Whole Smoked Pig The Guy Recipes
SMOKED WHOLE PIG
This simple approach to a whole smoke roasted pig is a great way to cook your first whole hog!
Provided by Susie Bulloch (heygrillhey.com)
Categories Main Dish
Time 9h
Number Of Ingredients 12
Steps:
- Prepare your pig for smoking by cutting through the backbone, cutting the ribs away from the backbone, and removing any excess silver skin from the ribs and interior cavity. Use a sharp knife to trim away some of the skin away from the hams and shoulders.
- Preheat your smoker to 275 degrees F for indirect cooking. Use a mild hard wood like apple or hickory.
- Combine all of the injection ingredients in a large bowl. Using a syringe injector, inject the liquid into all areas of the pig.
- Place the pig on your smoker and close the lid. Smoke for 1 hour before opening the lid.
- Make the mop sauce by combining all of the ingredients. Mop the sauce on the pig once very hour until the internal temperature of the hams reach 165 degrees F.
- Use heavy duty foil the tightly wrap the pig and tuck the ends of the foil around the edges of your pig.
- Close the lid of your smoker and continue cooking until the internal temperatures of your shoulders read at least 195 degrees F and your hams are about 185 degrees F if you want some sliced/chopped pork. If you want to be able to shred your whole pig, cook until your temperatures in the shoulder read at least 200 degrees F and your hams read 195 degrees F.
- Turn off your smoker and allow your pig to rest for at least an hour (still wrapped in the foil) before slicing, pulling, and serving.
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